Weight Watchers Chicken Breasts With Caper Sauce For Two Recipes

SAUTéED CHICKEN WITH LEMON-CAPER SAUCE

Steps:

• Combine flour and pepper on sheet of wax paper. Coat chicken with flour mixture.
• Heat oil in large skillet over medium heat. Add chicken to skillet and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to plate.
• Add broth to skillet and bring to boil, stirring to scrape up browned bits from bottom of pan. Cook until broth is reduced slightly, about 3 minutes. Return chicken to skillet. Reduce heat to low and simmer, covered, until chicken is heated through, about 2 minutes. Stir in lemon juice and capers. Sprinkle with parsley.
• Divide chicken evenly among 4 plates. Drizzle with sauce.
• Serving size: 1 chicken thigh and 1½ tbsp sauce

WEIGHT WATCHERS CHICKEN BREASTS WITH CAPER SAUCE FOR TWO

Steps:

• Bring broth, vinegar garlic, peppercorns and bay leaf to a boil in a small saucepan.
• Reduce the heat and simmer until liquid is reduced to about 3/4 cup and garlic is very tender, 8-9 minutes.
• Discard peppercorns and bay leaf.
• Puree garlic mixture in a blender.
• Sprinkle the chicken with salt and pepper.
• Heat oil in medium nonstick skillet over medium heat.
• Add chicken and cook until browned about 5 minutes on each side.
• Add garlic mixture and capers; partially cover and cook, turning chicken until heated through, 2-3 minutes longer.
• Meanwhile mix butter and flour in a small custard cup to form a paste.
• Stir into sauce until blended and smooth.
• Simmer until the sauce is thickened, about 1 minute.

CHICKEN BREASTS IN CAPER CREAM SAUCE

Steps:

• Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
• Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.

CHICKEN IN LEMON-CAPER SAUCE - WEIGHT WATCHERS RECIPE - (4.3/5)

Steps:

• Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess. Heat oil in large nonstick skillet over medium-high heat. Add chicken, in batches, and cook until browned and cooked through, about 3 minutes per side; transfer to plate. Add broth, lemon juice, and capers to the skillet; bring to a boil over medium heat. Reduce heat and simmer until slightly reduced, about 2 minutes. Return chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chicken to platter. Remove skillet from heat: add butter and parsley. Pour over chicken and serve.